Nasi Ulam is an acculturation of culinaries from several cultures. White rice sprinkled with serundeng coconut and peanuts is an influence from India. Stew and potato patty come from the Netherlands. Whereas, fried vermicelli and sweet dendeng (beef jerky) are influenced by Chinese culinary.
Nasi Ulam has two variants, namely dry and wet variants. Composition of dry Nasi Ulam is white rice mixed with serundeng. It is complimented with side dishes, such as dendeng, sambal goreng telur, tempe goreng. On top of Nasi Ulam are sliced cucumbers, basil leaves, and crackers.
The wet variant consists of white rice mixed with fried vermicelli, potato patties, sweet beef jerky, salted dried squid, which are poured with a potato tofu stew. This dish, regardless the variants, often becomes a menu for breakfast due to its rich nutrition.
Ingredients:
- white rice
- grated young coconut
- oil for sautéing
Crushed Seasoning:
- coriander
- salt
- garlic
- cayenne pepper
- ebi soaked in hot water
- lemongrass
Complimentary:
- sliced eggs
- chopped cucumber
- bean sprouts
- basil leave
- fried onions
How to Make:
- Fry crushed seasonings until fragrant.
- Put grated coconut and cook until it becomes dry and yellowish, and smells fragrant
- Stir rice evenly.